Chef Matt Axtell Graduated in 2001 from the Art institute of Dallas. During school he completed his internship at the Dallas Country Club in the heart of Highland Park where he stayed on after graduation. He spent the next ten years working at different places throughout Dallas. Everything from casual sports bars to fine dining everywhere from the front door to the back. Eventually he started his own company where he served as a private chef, caterer, and consultant around the nation. He spent most of his time as the private chef for the SMU chapter of Lambda Chi Alpha. But also worked in the Poconos, and at the yacht club in Saltaire Fire Island where he put the club together and got it running after Hurricane Sandy. He has now moved to Port Aransas, along with his wife and three children, to be the Executive Chef at Roosevelt’s.